Potato leek soup is one of those recipes that never goes out of style and one that I find myself craving constantly. There is something about it that just feels instantly comforting. It’s made with simple ingredients, only uses one pot, and the kind of cozy comfort food that warms you up from the inside out.
My version keeps all the classic flavors you love, but swaps traditional cream for coconut milk, making it dairy-free, Whole30 friendly, and incredibly nourishing without feeling heavy.
Why You’ll Love this Creamy Potato Leek Soup
- It’s creamy without any dairy, making it a great Whole30 compatible option
- Made in just one pot with simple, real ingredients (making clean-up a breeze!)
- Cozy enough for winter, yet light enough for year-round meals
- Perfect for leftovers – it reheats beautifully!
Whole30 + Food Freedom
If you are doing a round of Whole30 – or following the guidelines loosely as part of your Food Freedom – this soup fits right in. It’s built on real, wholesome ingredients and still tastes super indulgent thanks to the creaminess of the coconut milk and the savoriness of the bacon.
And if you’re not doing Whole30? This is still a go-to in our house. You can easily make it your own – load it up with some cheddar cheese, swirl in a dollop of sour cream, or add crusty bread on the side for serving.
Food freedom, to me, looks like recipes that don’t feel like they are restrictive – just nourishing and delicious.
If you are sticking to Whole30, make sure you bacon is sugar-free and skip the cheddar cheese.
Key Ingredients that Make this Soup Shine
- Leeks: mild, slightly sweet, and the star of the show for this soup. Be sure to wash them super well – dirt loves to hide deep in those layers.
- Yukon Gold Potatoes: creamy by nature, giving this Creamy Potato Leek soup its velvety texture
- Coconut Milk: adds richness without overpowering the flavor
- Bacon: brings a hint of smokiness and a bit of salty goodness that adds depth and makes everything better
- Fresh Lemon Juice: a small squeeze to finish off this recipe wakes the whole soup up
Tools that Make Whipping a Batch of Creamy Potato Leek Soup Easy Peasy Lemon Squeezy
Shark/Ninja | Professional Blender
STAUB | 7-Qt Basil Round Cocotte Dutch Oven
BREVILLE | Control Grip Immersion Blender
Crate & Barrel Slate Blue Baking Sheet and Cooling Rack Set
How I Like to Serve it
- With extra crispy bacon, cheddar cheese, and green onions on top
- A crack of black pepper
- Alongside a simple green salad
- For lunch all week (it reheats beautifully)
Storage + Leftovers
Store your leftovers in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. Reheat on the stovetop or in the microwave until heated through to your desired temperature. Add a splash of broth if needed.
Cozy, Nourishing, and On Repeat
This potato leek soup is one of those recipes I come back to again and again — especially during busy weeks when I want something comforting, nourishing, and low-stress.
If you give it a try, I’d love to hear what you think. Leave a comment below or tag @the__modern__eclectic on Instagram so I can see your bowl 🤍
Creamy Potato Leek Soup (Dairy-Free + Whole30 Friendly)
Ingredients
- 1 package bacon (sugar-free for Whole30)
- 4 leeks, thinly sliced (white + light green parts only)
- 1 yellow onion, diced
- 1 shallot, diced
- 6 cloves garlic, minced
- 8 Yukon gold potatoes, cubed (skins on)
- 2-3 bay leaves
- 1 Tbsp dried thyme
- 1 Tbsp Italian seasoning
- 8 cups chicken broth
- 1 13.5 oz can coconut milk
- juice of 1 lemon, ~3 Tbsp
- kosher salt, to taste
- freshly cracked black pepper, to taste
For Topping
- green onions or chives,
- cheddar cheese, shredded (omit for Whole30)
- dollop sour cream (omit for Whole30)
Instructions
Option 1: One-Pot Bacon Method (Classic)
Cook the Bacon
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
Sauté the Aromatics
- Add the diced leeks, onion, and shallot to the bacon grease. Season with dried thyme, Italian seasoning, and salt + pepper, to taste. Cook for ~6–8 minutes, until softened and fragrant.
Option 2: Time-Saving Oven Bacon Method (if you already have bacon grease on hand)
Bake the Bacon
- Use wire rack or line a baking sheet with parchment paper and arrange bacon in a single layer.
- Put into a cold oven (this keeps it from crinkling up). Then set to 400°F and bake for ~20 minutes, until crispy.
Start the Soup
- Heat previously reserved bacon grease in a large pot or Dutch oven over medium heat. Add the diced leeks, onion, shallot. Season with dried thyme, Italian seasoning, and salt + pepper, to taste. Cook for ~6–8 minutes, until softened and fragrant.
Finish the Soup (Same for Both Methods)
- Stir in the garlic and cook for 30 seconds until fragrant.
- In a large measuring cup or bowl, whisk together the coconut milk and ~1 cup of the chicken broth until fully combined. This step helps prevent curdling and keeps the soup smooth and cohesive.
- Add the potatoes, coconut milk/chicken broth slurry, the rest of the chicken broth and bay leaves and stir to combine.
- Bring to a boil, then reduce heat to low. Cover the soup and let simmer for ~15-20 minutes, until your potatoes are fork-tender.
- Remove the bay leaves.
- Use an immersion blender to blend the soup for a creamy/velvety textured consistency. (Or carefully use a blender in batches and return to the pot).
- Stir in the fresh lemon juice.
- Taste and adjust seasoning as desired.
- Serve immediately topped with crispy bacon, green onions/chives, and cheddar or sour cream (if using).
